Course: FCS 301. Food Science and Technology (3)
Prerequisites: BIOL 215/L; CHEM 235/L; FCS 201/L. Study of the physical and chemical changes occurring in food during commercial operations and the principles and technical process involved in the production, processing, preservation, storage and distribution of foods. Control and utilization of microorganisms in food, food laws and regulations, and the influence of processing on nutritional quality of foods are discussed.